Combine flours in a large bowl. Whisk in eggs,
yoghurt and sugar. Stir in corn, zucchini, garlic,
onion, herbs and cheese. Season with salt and
freshly ground black pepper. Stand for 15mins
Heat oil in a large frying pan. Cook heaped
teaspoons of mixture, in batches, until browned on
both sides. Cool on wire racks
Serve fritters topped with creme fraiche, pine nuts
and basil leaves
Originally Submitted
1/27/2011
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